Chipotle Turkey Chilaquiles Recipes

Steps:

• Coat a large saucepan with olive oil. Toss in the onion, season with salt and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. Toss in the garlic, jalapeno and chorizo and cook for 3 to 4 minutes more, breaking up the meat with a spoon.
• Add the chopped cilantro, chipotles, adobo sauce and tomatoes. Season with salt, taste and season again if needed. Stir in 1 cup water, increase the heat to high, bring to a boil and reduce the heat to a simmer. Cook for 30 to 35 minutes, or until the mixture has a good saucy consistency. Taste and adjust the seasoning if necessary.
• While the sauce cooks, fill a large saucepan with about 3 inches of canola oil. Heat the oil over medium-high heat to about 375 degrees F (or add a slice of tortilla to the oil -- when it sizzles, starts to float and crisps up, it's ready). While the oil heats up, put a couple of paper towels on a baking sheet next to the stove. When the oil is hot, work in batches to fry the tortillas until they are crispy chips. Remove the chips from the oil, drain on the paper towels and sprinkle with salt.
• Preheat the oven to 350 degrees F. In a large bowl, toss a third of the chips with a third each of the tomato sauce and cheeses. Spread the chip mixture in the bottom of a large ovenproof casserole dish, then top with another third of the chips, sauce and cheeses. Repeat the process with the remaining chips, sauce and cheeses. Bake for 15 minutes, or until the cheese is melted.
• When the casserole comes out of the oven, coat a large saute pan lightly with olive oil. Add the eggs (you will probably have to work in batches to fry all of them -- no worries) and bring the pan to medium heat. Cook the eggs until the whites are cooked through and the yolks are warm and runny, about 4 minutes. Place the fried eggs on top of the chips. Sprinkle with the whole cilantro leaves. Serve with the lime wedges and crema.

Steps:

• Preheat oven to 400 degrees Fahrenheit. Brush tortillas on one side with olive oil, then stack them. Cut the stack into 6 or 8 wedges (your preference). Lay in a single layer on two large baking sheets and sprinkle with a little kosher salt. Bake until crisp, turning them over about 3/4 of the way through the cooking time, 8-10 minutes. Remove from oven and set aside.
• Meanwhile, make the sauce. Place tomatoes, onion, garlic, chipotle pepper, adobo sauce, smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper in the pitcher of a blender. Puree until smooth.
• Set a large skillet over medium heat. Add the 1 tablespoon olive oil. When hot, pour in the sauce and stir. Cook, stirring occasionally, until bubbling and darker, about 10 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the sauce coats the front and back of the spoon, about 10 minutes more. If the sauce seems too thick (it should be about the consistency of canned tomato sauce), add a splash of water or vegetable broth until it reaches the right consistency.
• Stir in the tortillas. Taste and add additional salt and pepper if desired. Spoon onto plates and top with assorted toppings to customize them however you like!

Steps:

• Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.

Steps:

• NOTE: for the tomatoes, drain them lightly and don't drain them completely dry, or you may have to supplement the sauce with jarred salsa (see sauce preparation instructions below).
• NOTE: for the chicken, I usually season 3 skinless boneless breast halves with Tone's Lime Pepper seasoning or Goya Adobo con Pimiento, then toss them on the Foreman grill for about 8 minutes.
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• TO PREPARE THE TORTILLA CHIPS:.
• Preheat oven to 375°F.
• Stack tortillas into three piles of four tortillas each. Cut each pile like a pie into 8 sections.
• Spray 2 large baking sheets with cooking spray. Divide the tortilla chips between the two pans, keeping them in as much of a single layer as possible.
• Mist the chips with cooking spray, and bake them (stirring them a bit, once or twice) for 10 to 15 minutes, or until crispy and golden.
• Sprinkle with salt, if desired.
• TO PREPARE THE SAUCE:.
• Pour the drained tomatoes and the chipotles (seeds and all) into a blender. Coarsely puree the mixture (it shouldn't be totally smooth).
• You need to have approximately 2 1/4 cups of puree. If you come up short, rather than using another partial can of tomatoes, you can supplement the mixture with some jarred salsa (I use taqueria salsa from either Goya or La Victoria).
• In a large Dutch oven with a lid, heat the vegetable oil and cook about 1/2 cup of the onion, stirring regularly, for about 7 minutes or until golden.
• Add the garlic and cook for another minute, stirring so garlic doesn't burn.
• Increase heat to medium-high and add tomato/chipotle puree. Stir almost constantly until the mixture thickens up a bit, about 4 or 5 minutes.
• Stir in the broth, and salt to taste (keeping in mind the salt that will be added from the chips, if you used it).
• FINAL COOKING AND ASSEMBLY:.
• Bring the sauce to a boil over medium-high heat. Add the chips and stir to coat.
• Bring sauce and chips to a rolling boil again. Cover the pan, turn off the heat and allow to stand for 5 minutes (no longer, because the chips should be s bit chewy and not mushy). Sprinkle cilantro into the pot.
• Dish out mixture onto 4 warm plates. Divide chicken evenly over top of tortilla mixture and stir lightly to coat chicken with sauce. Top with crema or thinned sour cream, remaining chopped onions and both cheeses, then serve.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat oil in a large ovenproof skillet over medium-high heat. Add 1 1/4 cups onion; saute until onion begins to soften, about 5 minutes. Add turkey and chiles; saute for 3 minutes. Stir in salsa and simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in tortilla chips. Sprinkle queso fresco on top.
• Transfer skillet to the oven and bake just until cheese melts, about 5 minutes.
• Sprinkle remaining onion and cilantro over chilaquiles. Drizzle with crema before serving.

Steps:

• Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
• Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss tortillas with 1 tablespoon oil; season with salt. Toast in oven until golden brown, tossing occasionally, 15 to 20 minutes.
• Meanwhile, in a small saucepan, warm remaining tablespoon oil over medium heat. Add onion, jalapenos, and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, about 5 minutes. Add chicken broth, and bring to a boil; reduce heat, and simmer 5 minutes. Transfer to a blender; puree until smooth.
• Spread toasted tortilla strips on an ovenproof platter or in a baking dish; scatter cheese and turkey over strips. Bake until cheese has melted, 3 to 4 minutes. Remove from oven; drizzle chile puree over the top. Serve immediately.

Steps:

• Pour enough oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil over medium-high heat to 350°F. Add 12 tortilla triangles at a time to oil. Fry until golden, turning occasionally, about 1 minute. Using slotted spoon, transfer chips to paper towels; cool.
• Heat Chipotle Sauce in another large deep skillet over medium-high heat. Add epazote; simmer 2 minutes. Season with salt; stir in chips. Immediately divide among 6 plates. Top with cilantro, then crema, queso fresco, and onion.
• *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Steps:

• Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 11/4 cups onion; sauté until onion begins to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.

Steps:

• Heat the broiler. Spread the tomatoes onto a baking sheet and broil until they are darkly roasted, about 6 minutes a side.
• (Note: Chef Bayless uses half a large onion, but this recipe has substituted 1 small onion instead.) Cut the onion in half, then cut both halves into ¼-inch slices; reserve half of the slices for garnish. Heat oil in a Dutch oven or a deep, large skillet over medium heat. When the oil is hot, add the sliced onion and cook, stirring regularly, until golden, about 7 minutes. Peel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute.
• Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a coarse purée. Pour the mixture into the pan with the sautéed onions and garlic; cook over medium-high heat until the sauce has thickened, 3 to 4 minutes.
• Add the epazote or cilantro and the broth. Season with 1 teaspoon salt and bring to a rolling boil; taste and add more salt if necessary. Add the chips and make sure they are coated with the sauce; then cover the pan and turn off the heat. Allow to rest until the chips have soaked up the sauce, 5 minutes.
• Gently stir the chilaquiles before spooning them into a serving dish. Top with the remaining half of the onion slices and garnish with the crema, queso anejo, and additional epazote or cilantro.

Steps:

• Prepare New Mexico Green Sauce; Set oven control to broil. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12 to 17 minutes, turning occasionally, until skin is blistered and evenly browned (not burned). Remove chilies to plastic bag; close tightly. Let stand 20 minutes. Peel, seed and finely chop chilies.
• Cook onion, poblano and jalapeno chilies and garlic in 2 tbls oil over medium heat about 8 minutes, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Set aside.
• Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in hot oil 30 to 60 seconds or until light golden brown; drain.
• Heat oven to 350 degrees. Grease 2-quart casserole.
• Layer half of the tortilla strips in bottom of casserole. Top with turkey, half of the New Mexico Green Sauce (about 2/3 cups) and 1 cup of the cheese.
• Press layers gently down into casserole.
• Repeat with remaining tortilla strips, sauce and cheese.
• Bake about 30 minutes or until cheese is melted and golden brown.